INGREDIENTS

INSTRUCTIONS

Duck Confit  Place 2 legs in a tray, skin side down. Slice the garlic
and place on  top. Crack six peppercorns and sprinkle on top with the
thyme. Place  the other two legs on top, skin side up. Add the brandy,
port and  Madeira and cover with cling film. Allow to stand for 24
hours. Place  all ingredients into a pan, cover with water or duck fat
and cook  slowly on top of stove for about 3 hours. Take out the legs,
remove  the thigh bone season and crisp under the grill. Serve with
pease  pudding and melba toast.  Pease Pudding  7. Sweat the onions,
garlic and bacon rind in a thick bottomed pan.  8. Add the peas and
wine and reduce slightly.  9. Add the stock, bring to the boil and
simmer till the peas are  cooked.  10. Remove from the heat and beat
until a rough paste is formed.  11. Season and serve.  Melba Toast  12.
Toast two slices of medium sliced bread and remove the crusts.  13.
Split the bread into two between the two toasted sides and scrape  the
soft dough away with a small knife. Re toast (under a grill)  until
curled  Converted by MC_Buster.  NOTES : Chef:Paul Heathcote  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 5mg
Sodium: 50.3mg
Potassium: 34.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 1.1g